PAPA's "Peter Pan Peanut Butter" Omelet --- Our Kids' Favorite !!!

This is how PAPA's "Peter Pan Peanut Butter" Omelet gets started !


The ingredients pictured are:

- 3 Eggs

- 2 Slices of American cheese
(could use Provolone, Colby, or your preference)

- Handful of shredded cheese
(mild Cheddar, Colby/Jack, or your preference again)

- 2 Slices of "precooked" meat
(if you want meat added: we prefer turkey breast, chicken, or ham...
but you could go really wild and use bologna, crumbled hamburger, diced hot dogs, or even
canned tuna if you're daring enough !)

- 1/4 Cup of milk
(skim, 2%, or whole)

- 1 Tsp of extra virgin olive oil

- Ground black pepper & general seasoning to taste
(we use and love "Captain Mike's Seasoning" from down South in the New Orleans area...
it tastes great on about everything and is not spicy, hot, or bitter at all !)
( Captain Mike's Seasoning can be found at www.seasoningspice.com)

- Pan Spray to keep the eggs from sticking

- Peanut Butter... creamy... "Peter Pan" is preferred
(but you can use JIF, or Skippy, or your favorite on hand.) (My wife loves JIF on hers...
you know what they say about those "choosy mothers choosing JIF" !)

To get started...

- Spray the skillet with pan spray and drizzle a little olive oil in the pan.

- Then let the skillet warm up on medium heat while you mix the eggs.

- Add the 3 eggs, milk, olive oil, and spices in a bowl and mix thoroughly with a fork.

- Pour into the hot skillet and swirl around to form a level layer of eggs.

- Cook till eggs are solid enough to flip over... NOT burnt, but NOT runny and uncooked...
( 'cause it makes a BIG mess when you flip it over !)


- Remove the pan from the heat while you add the other filling items.

- Add the cheese slices and the handful of shredded cheese... and it will begin to melt.

- Then add your meat slices... if you like a meaty omelet... and add more shredded cheese.

- If NO meat is added, you can add the extra cheese anyway for a cheesier omelet.

- Place pan back on the heat to melt the cheeses, warm the meat, and finish the cooking.

- Prepare the serving plate by spreading a thin (or thicker) swath of peanut butter
across the middle from edge to edge !

- By now the eggs are done and the filling is melted and hot !

- Flip one edge over to begin trapping the cheese (and/or meat) filling inside.

- Flip the other edge over the first one and ... Voila... the omelet is done !!!

- Carefully slide the omelet onto the "bed" of peanut butter on the center of the plate.

- You can gently spread a thin layer of more peanut butter on the omelet top.

- The heat from the hot omelet melts the peanut butter underneath and on top into a
liquid sauce that tastes GREAT with every bite !!!



This was the favorite omelet of our kids... and now our grandkids, too !


Give it a try and... Don't knock it, till you try it !


--- ENJOY !!! ---

TACO SOUP

Taco Soup

• 1 (16oz.) can Ranch-Style Beans undrained
• 1 (16oz.) can kidney beans, drained
• 1 (16oz.) can hominy, drained
• 3 (16oz.) cans of stewed tomatoes, undrained
• 1 package of dry taco seasoning mix
• 1 package of dry ranch dressing mix
• 2 lbs. of cooked and drained ground chuck or ground round
• 1 medium white or yellow onion, chopped
• 1 small can of Rotelle
• 1-1/2 cups of water
• grated cheese (optional)
• green onions (optional)

Brown the meat and onion together. Add to a large pot with all the canned items. Add the water and dry package ingredients. Stir until well mixed over a medium heat. Cook on low about 30 minutes. Serve in soup bowls topped with chopped onion and grated cheese. Serve it with corn chips or do like we do and serve it with a pan of yellow cornbread. You'll soon replace your "special chili / and or veggie soup nights" with this yum-o soup!!!

Note: I got this recipe from my dear Aunt Erma in Oklahoma...she fixes it almost weekly and shares it with my cousin Jimmy's crew on the oil pipeline down there...she said they LOVE it when she cooks....well - Duh!

SAVORY "SUPERBOWL" SANDWICH RING

SAVORY "SUPERBOWL" SANDWICH RING

2 Packages (ll oz each) refrigerated French Bread Dough
3 Garlic Cloves, pressed
1/2 teaspoon each: Dried Oregano Leaves and Dried Basil Leaves
8 oz thinly sliced Deli Meat such as: hard salami, bologna, ham, turkey or roast beef
4 oz thinly sliced Cheese such as: Muenster, Swiss, or American
2 Cups Lettuce, chopped
6 tablespoons Italian dressing, divided
1 medium each: Onion, Green Bell Pepper, and Tomato
1/2 cup pitted Ripe Olives, sliced

Preheat oven to 350 degrees. Place dough, seams side down, on 15" Round Baking Stone. Join ends together to form 1 large ring - or, if this is for a football party, try shaping it into a football! Using a serrated bread knife, cut six to eight diagonal slashes (1/2 inch deep) on top of dough. Lightly spray oil with a kitchen spritzer or if you do not have one just use your hand. Use a garlic press on the garlic cloves and then press the garlic over dough spreading evenly with a spatula. Sprinkle with oregano and basil. Bake 26 - 30 minutes or until deep golden brown. Immediately remove from the stone to a cooling rack; cool completely. Chop lettuce into thin strands. Using a slicer, thinly slice onion, bell pepper, and tomato. Slice olives using an egg slicer. To assemble sandwich, cut bread in half horizontally using a serrated bread knife. Arrange meat and cheese evenly over bottom half of bread. top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, and tomato slices; sprinkle with olives. Using a pastry brush, brush the cut side of bread top with remaining dressing; place over bottom half. Cut into wedges and serve.

Source The Pampered Chef, Ltd

Cooks notes: This sandwich is a HUGE hit among all ages...the presentation is only the beginning of the "WOW" factor and if you serve this sandwich at your Superbowl party I guarantee they will cheer louder for you than the game! I always use more meat and cheese on ours though...the guys in our family are true carnivores! Oh, and also more Italian dressing, unless you plan on serving some other kinds of dressing for your guest to put on individually. As always, enjoy! kath~

DOUBLE CHOCOLATE MACADAMIA NUT COOKIES

DOUBLE CHOCOLATE MACADAMIA NUT COOKIES

• 12 Ounces Bittersweet or Semisweet Chocolate, Chopped
• 3/4 Cup (3/8 lb.) Butter, cut into chunks
• 1 1/2 Cups Sugar
• 3 Large Eggs
• 2 teaspoons Vanilla
• 2 1/4 Cups All-Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 8 to 10 ounces coarsely chopped White Chocolate
• 1/2 Cup coarsely chopped Macadamia Nuts

1. In a heatproof bowl set over a pan of barely simmering water (but make sure it doesn't touch the bottom of pan), stir bittersweet chocolate and butter until smooth, 5 minutes. Remove bowl from over water; whisk in sugar, eggs, and vanilla.

2. In another bowl, mix flour, baking powder, baking soda, and salt. Add to chocolate mixture and stir until well blended. Stir in white chocolate chunks and nuts. Cover and chill dough until firm, at least 1 hour.

3. Shape dough into 2-inch balls and place about 3 inches apart on a buttered 12- by 15-inch baking sheets.

4. Bake in a preheated 325 degree oven until the edges cooked but still soft in the center, 12 to 15 minutes. If baking more than one pan at a time, switch pan positions halfway through baking.

5. Let cool for 5 minutes on sheets; transfer to racks to cool completely.
Makes about 30 cookies

SOUTHERN CORNBREAD STUFFING RECIPE

SOUTHERN CORNBREAD STUFFING RECIPE

• 10-12 Slices Oven-dried White Bread
• 8 tablespoons Butter
• 1 1/2 cups celery, chopped
• 1 large Onion, chopped
• 7 Cups Chicken Stock
• 1 teaspoon Salt
• Freshly Ground Black Pepper
• 1 teaspoon Sage (optional)
• 1 tablespoon Poultry Seasoning (optional)
• 5 Eggs, beaten
• 1/2 Cup chopped Pecans
• 2 Boxes Jiffy Cornbread/Muffin Mix - following directions on the box

Preheat oven to 350 degrees F. In a large bowl, crumble and combine cornbread and dried bread slices; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a well greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cooks notes: Although we live in the Midwest now, we still eat our Southern Cornbread Stuffing faithfully - bread dressing? pppthff! As my Uncle Jay B. would say in his slow drawal "Ya don't turn your back on your raisin's". He happened to say it at the dinner table one night when we were visiting them in Oklahoma, my husband, Damn Yankee that he is, didn't understand and started looking all around the table for a bowl of "raisins" to pass to him. The look on his face when he found out? Oh yeah, it was too, too funny my friend! Oh, by the way, my mom used to put the onion, celery, and sage in the cornbread batter then bake it - not me though, I like it above way better.

HEAVENLY CORN CASSEROLE

HEAVENLY CORN CASSEROLE

• 1 15 oz. Can Whole Corn (drained)
• 1 15 oz Can Cream Style Corn
• 8 oz. Sour Cream
• 1 Package Jiffy Cornbread Mix
• 2 Tbsp Sugar

Mix all together by hand until well blended. Pour into a greased casserole dish. Bake for about 40 minutes at 350 degrees.

Cooks notes: Be careful not to fill up on this...it tends to be pretty addictive! *big grin*

MOLDED CRANBERRY FRUIT SALAD

MOLDED CRANBERRY FRUIT SALAD

• 1 8-ounce can Crushed Pineapple, drained, reserving juice
• 1/2 cup Ocean Spray® Cranberry Juice Cocktail
• 2 tablespoons Lemon Juice
• 1 3-ounce package Cherry-flavored Jello
• 1 16-ounce can Ocean Spray® Whole Berry Cranberry Sauce
• 1/2 cup chopped Walnuts or Pecans

Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and nuts. Pour into a 4-cup mold. Chill until firm. Makes 8 servings.

Cooks notes: This recipe can easily be doubled for a larger crowd. Unfortunately, this isn't my original recipe I normally use...after looking for it for over two hours I've decided "it" has somehow fallen off the face of my kitchen - go figure.